Buy-One-Get-One Cookies Recipe


Nutrition

Cal/Serving: 94
Daily Value: 5%
Servings: 24

Low-Sodium
Kidney-Friendly, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat4g6%
Saturated3g13%
Trans0g0%
Carbs13g4%
Fiber0g2%
Sugars7g0%
Protein1g2%
Cholesterol18mg6%
Sodium54mg2%
Calcium5mg0%
Magnesium3mg1%
Potassium39mg1%
Iron0mg2%
Zinc0mg1%
Phosphorus14mg2%
Vitamin A133IU3%
Vitamin C1mg1%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg3%
Niacin (B3)0mg2%
Vitamin B60mg1%
Folic Acid (B9)16µg4%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K2µg2%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Frank Anzalone

When the markets offer a free box of free berries with the purchase of one at full price, it’s a great deal, and the berries are typically a day away from being too ripe. I use one package with a salad or on cottage cheese, and the second goes into cookies. I often freeze this dough without fruit in it, then thaw and mix with the berries and bake. Refreshingly simple.

INGREDIENTS

  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh berries, such as raspberries, blackberries, or blueberries
  • 1/2 cup almonds, roughly chopped (optional)

DIRECTIONS

Preheat the oven to 375 degrees. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the egg and vanilla. Beat until well blended.

In a small bowl, whisk together flour, cinnamon, cream of tartar, baking soda, and salt and then add to the butter mixture. Beat until just incorporated.

Fold in the berries and, if using, almonds.

Scoop or drop the dough by 1-teaspoon portions and place 1 ½ inches apart on a parchment-lined or nonstick baking sheet. Bake for 10-12 minutes or until bottoms begin to brown. Let sit for a few minutes and transfer to a cooling rack.

Recipe Details

Servings: 24

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